Asst. F&B Manager (Three Peaks Restaurant) at Spokane Tribe Resort & Casino

Airway Heights, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

0.0

Posted On

14 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Communication, Staff Scheduling, Labor Cost Control, Guest Relations, Quality Control, Food Safety, Alcohol Service, Cash Handling, Point-of-Sale Systems, Problem Solving, Staff Training, Team Motivation, Financial Analysis

Industry

Gambling Facilities and Casinos

Description

What You'll Do Spokane Tribe Resort & Casino is seeking an Assistant F&B Manager to support operations at Three Peaks Restaurant, our signature casual dining outlet. In this role, you will lead daily restaurant operations, inspire your team, and ensure every guest leaves with a memorable experience. Key Responsibilities and Duties Inspire excellence by leading and motivating restaurant staff, fostering open communication, and promoting a culture of service and accountability. Partner with F&B Management to recruit, interview, onboard, and evaluate team members to ensure a strong and reliable restaurant team. Train, coach, and monitor staff to ensure consistent service standards, food presentation, and unforgettable guest dining experiences. Prepare and manage staff schedules to maintain appropriate coverage, balancing exceptional service with labor cost control. Oversee daily restaurant floor operations, resolving guest concerns promptly and professionally to maintain high satisfaction levels. Conduct routine quality checks on food and beverage service to ensure freshness, consistency, and adherence to brand and safety standards. Support promotions, special events, and menu initiatives to Three Peaks' operational goals. Interpret budgeted goals, monitor cash flow, and adjust staffing and floor support based on business volume and guest flow. Thrive in a fast-paced, high-volume casino restaurant environment What You'll Bring Education & Experience Must be at least 21 years of age to meet alcohol service licensing requirements High School Diploma or equivalent required. College degree in Business, Hospitality, or Restaurant Management preferred. An equivalent combination of education and experience may be considered. Minimum five (5) years of food and beverage experience in a high-volume, full-service restaurant environment. At least three (3) years of progressive supervisory or management experience in restaurant operations. Required Skills, Abilities & Competencies Strong leadership and communication skills with the ability to coach and develop front-of-house service teams. Working knowledge of full-service restaurant operations, including cash handling, point-of-sale systems, and service flow management. Understanding of food safety, sanitation, and responsible alcohol service standards. Demonstrate ability to analyze operational needs, interpret financial goals, and make real-time staffing and service adjustments. Strong problem-solving skills with the ability to manage guest recovery and maintain a positive dining environment. Demonstrate ability to stand and walk for extended periods, move effectively throughout the restaurant, and lift to 50 pounds as needed. Flexibility to work varied shifts, including evenings, weekends, and holidays, to support a 24/7 casino environment. Regulatory & Compliance Responsibilities Obtain and maintain a valid Gaming License through the Spokane Tribal Gaming Commission. Maintain a current MAST Permit and Washington State Food Handler’s Card. Attend and complete all required training sessions provided by Spokane Tribe Resort & Casino. Uphold ethical standards, understand the impact of problem gambling, and support the Casino’s responsible gaming programs.

Responsibilities

This role involves leading daily restaurant operations at Three Peaks Restaurant, focusing on inspiring and motivating staff, ensuring consistent service standards, and resolving guest concerns promptly. Key duties include managing staff schedules, conducting quality checks on food and beverage service, and supporting operational goals.